These delightful mini meat pies are a twist on the classic Aussie favorite, perfect for any occasion.
Heat a frying pan over medium heat and cook the bacon and onion until golden.
Ensure the bacon is crispy for added texture.
Add the ground beef to the pan and cook until browned, breaking it up with a wooden spoon.
Cook the beef thoroughly to enhance the flavor.
Stir in the tomato paste and flour, cooking for a minute to combine.
This step thickens the filling and adds richness.
Pour in the beef stock and add the thyme. Simmer until the mixture thickens.
Simmer gently to allow the flavors to meld.
Preheat the oven to 200°C. Line pie molds with shortcrust pastry and pre-bake for 5 minutes.
Pre-baking prevents a soggy bottom.
Fill the pastry cases with the cooled meat mixture and top with puff pastry. Seal the edges and cut a small slit on top.
Ensure the edges are sealed to keep the filling inside.
Brush the tops with beaten egg and bake until golden and crisp.
Brushing with egg gives a shiny, golden finish.
Serve the pies warm with tomato sauce on the side.
Serve immediately for the best taste and texture.
